Miscellaneous Ingredient... 1- Bleaching & maturing agent maturing agent
- addative that change the baking properties of flour
- add to flour by miller
- function
-some is strengthen the gluten eg:- potassium bromate and ascorbic acid
- used in hard wheat flour
- some weaken the gluten Bleaching agent
- whiten carotinoids
- flour bleaching agent
- eg:- Benzoyl peroxide (in all type of flour) and Chlorine gas (used in cake flour only)
2- Dough Condentioner
- also known as dough improver
- off white dry
- Granular product that look similar to flour
- used in production of yeast-raised product
- contain of mix of ingredients.
-used when good gluten development is necessary for high volume and fine crumb.
Brand of dough conditioner that contain:- a. Emulsifier
- DATEM (diacetyl tartaric acid ester of monoglyceride) and calcium stearoyl-2-lactylate
- high water absobtion and gluten strength b. Salt and acids
eg:- Calcium carbonate-
optimizing gluten development by adjusting water hardness and pH.
- Monocalcium phosphate
= high water hardness low pH
= an acid salt and present in many baking powder. c. Maturing agent
- strengthen eg:- potassium bromate, ascorbic acid, potassium iodate and ADA
- high gluten strength d. Yeast food
-eg:- Amylase
-improve yeast fermentation and browning
- to delay staling e. Reducing agent
eg:- L-cysteine
- Break/ block bonds in gluten such as in pizza dough.
3- Humectants. - hydroscopic substance that promote retantion of water - used to keep food product moist. eg;- polyols(used in low and intermediate moisture food), glycerine (used in dried fruit), sorbitol, propylene glycol and polydextrose. - high lavel humactant, the blender the humactant required.
4- Anticaking agent - is a table salt used in eg:- dried milk, egg mixes, sugar product and flour. - salt eg:- calcium carbonate, magnesium carbonate and calcium silicate - to keep product from forming lump. - making it better for packaging, transport and consumer.
5- Chelating agent - it bind with metal ion making them unavailable for the destructive reaction - problem that it can shorten the product shelf life. - metal ion- promote deterioractive reaction in food.
6- Leavening agent - Gives bread, cakes, muffin, pancakes, cookies to ability to rise and have high volume.
- achieved by fermentation that release carbon dioxide.
- composed of yeast strain saccharomyces cerevisiae.
1- Bleaching & maturing agent
maturing agent
- addative that change the baking properties of flour
- add to flour by miller
- function
-some is strengthen the gluten eg:- potassium bromate and ascorbic acid
- used in hard wheat flour
- some weaken the gluten
Bleaching agent
- whiten carotinoids
- flour bleaching agent
- eg:- Benzoyl peroxide (in all type of flour) and Chlorine gas (used in cake flour only)
2- Dough Condentioner
- also known as dough improver
- off white dry
- Granular product that look similar to flour
- used in production of yeast-raised product
- contain of mix of ingredients.
-used when good gluten development is necessary for high volume and fine crumb.
Brand of dough conditioner that contain:-
a. Emulsifier
- DATEM (diacetyl tartaric acid ester of monoglyceride) and calcium stearoyl-2-lactylate
- high water absobtion and gluten strength
b. Salt and acids
eg:- Calcium carbonate-
optimizing gluten development by adjusting water hardness and pH.
- Monocalcium phosphate
= high water hardness low pH
= an acid salt and present in many baking powder.
c. Maturing agent
- strengthen eg:- potassium bromate, ascorbic acid, potassium iodate and ADA
- high gluten strength
d. Yeast food
-eg:- Amylase
-improve yeast fermentation and browning
- to delay staling
e. Reducing agent
eg:- L-cysteine
- Break/ block bonds in gluten such as in pizza dough.
3- Humectants.
- hydroscopic substance that promote retantion of water
- used to keep food product moist.
eg;- polyols(used in low and intermediate moisture food), glycerine (used in dried fruit), sorbitol, propylene glycol and polydextrose.
- high lavel humactant, the blender the humactant required.
4- Anticaking agent
- is a table salt used in eg:- dried milk, egg mixes, sugar product and flour.
- salt eg:- calcium carbonate, magnesium carbonate and calcium silicate
- to keep product from forming lump.
- making it better for packaging, transport and consumer.
5- Chelating agent
- it bind with metal ion making them unavailable for the destructive reaction
- problem that it can shorten the product shelf life.
- metal ion- promote deterioractive reaction in food.
6- Leavening agent
- Gives bread, cakes, muffin, pancakes, cookies to ability to rise and have high volume.
- achieved by fermentation that release carbon dioxide.
- composed of yeast strain saccharomyces cerevisiae.